Tossed Green Salad With Chicken And Crushed Black Pepper Recipes

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TOSSED GREEN SALAD W. CHICKEN AND RASPBERRY CHIPOTLE VINAIGRETTE



Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette image

Use your favorite mix of crisp salad greens For this colorful, main dish salad; topped with chicken strips and a zesty raspberry chipotle vinaigrette. Works equally well at a dinner table or an outdoor barbecue picnic table.

Provided by Steve P.

Categories     Salad Dressings

Time 27m

Yield 4 21/2 cup servings, 4 serving(s)

Number Of Ingredients 16

1 (10 ounce) bag mixed salad greens (8 cups)
1 cup cherry tomatoes or 1 cup grape tomatoes
1/2 medium bell pepper, cut in thin strips
1/2 cup red onion, slices separated into rings
1/2 cup sliced carrot
1/2 cup sliced cucumber
8 ounces cooked boneless chicken breasts, cut in thin strips
black pepper, 5 to 8 twists peppercorn grinder
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Steps:

  • Mix salad greens and vegetables in large bowl.
  • Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
  • Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
  • To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
  • Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
  • Add the garlic to the pan and saute for 1 minute.
  • Add the chipotles and cook, stirring continuously, for 1 minute.
  • Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
  • Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
  • Remove from the heat and cool before using as a salad dressing.
  • Tips for other uses:.
  • For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
  • Serving Suggestions:.
  • Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

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